Lemon-Raspberry Bar

Servings: 2 1/2 dozen bars Prep. Time: 20 minutes Print

    A mix starts this bar recipe with cream cheese and raspberry preserves.


   1  (16 1/2 oz) pkg Betty Crocker Sunkist Lemon Bars Mix
1/2  c water
   4  eggs
1/2  tsp freshly grated lemon rind, optional
   2  T fresh lemon juice, optional
   1  8 oz) pkg cream cheese, softened
1/3  c raspberry preserves
Powdered sugar


   Preheat oven to 350.

   Stir filling mix from package with water and eggs in a medium mixing bowl, using a fork.  Add fresh lemon rind and juice to the blend, if using.  Set aside.  Press the ready-mix crust from package (dry) in an ungreased 13x9" baking pan.

   Bake at 350 for 13 minutes.  Drop cream cheese by spoonfuls onto the hot crust;  let stand a few minutes to soften.  If necessary, return bars to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust.

   Stir filling mixture again; spread over the cream cheese.

   Return pan to a 350 degree oven and bake 40 to 45 minutes or until center is set.

   Cool 10 minutes.  Spread with raspberry preserves. Cool completely.

   Cut lengthwise into strips, about 1 1/2 inches wide. Cut strips diagonally, about 1 1/2 inches apart, into diamond-shaped bars.

   Sprinkle with powdered sugar at serving time.